Monte’s Mufuletta
Great presentation for a house full of friends and family while watching the Big Game!
The sandwich travels well, super for picnics and gatherings…if there is any left over, lunches! This is a great snadwich for someone to take to work or hunting, because it does not need refridgeration until lunch. This is a favorite of the Monteparte family.
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Monte’s Mufuletta
Great presentation for a house full of friends and family while watching the Big Game!
The sandwich travels well, super for picnics and gatherings…if there is any left over, lunches! This is a great snadwich for someone to take to work or hunting, because it does not need refridgeration until lunch. This is a favorite of the Monteparte family.
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| Servings | Prep Time |
| 10people | 0minutes |
| Cook Time | Passive Time |
| 40minutes | 6hours |
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Ingredients
- 1loaf Italian Breadday old or toasted
- 1/2jar olive mixrough chopped
- 1/2jar Giardiniers mixdrained and chopped
- 8slices mortadellasliced on number 3
- 6slices smoked provolonesliced on number 2
- 2handfulls arugula leaveswashed and dried
- 1cup artichoke heartspacked in oil, drained
- 8slices capicola or gabagoolsliced on number 3
- 6slices smoked provolonesliced on number 2
- 2handfulls spinach leaveswashed and dried
- 1/2jar Giardiniers mixdrained and chopped
- 1/2jar roasted red pepper and eggplant spread
Instructions
- 1. Slice open the bread and discard the center, leaving aproximately ¾ inch to 1 inch of bread all around. I prefer to toast the hollowed out bread, added flavor and allows it to standup to the moisure better once completed.
- 2. Layer the ingredients down to the provolone cheese, in order to the inside of top half of bread. Starting with the olive mix.
- 3. Layer the ingredients from the bottom up on the list into the bottom of the loaf. Starting with the Red Pepper and Eggplant spread.
- 4. Once completed, you should have this beauty.
- 5. When you have all the layers on your sandwich, top with the other half of the bread to close into the sandwich,
- 6. Press down the sandwich firmly and roll it in plastic wrap tightly. I double wrap it to minimize any air or leakage.
- 7. Place on a ¼ sheet pan and top with another sheet pan and weight it down with a heavy pan or pot.
- 8. After 2 to 4 hours turn it over and replace the weight.
- 9. Now another 2 to 4 hours and it is time to Eat!!! Enjoy!
Recipe Notes
Note *** Capicola or Gabagool are traditional Italian pork salami. They are un-brined, unlike some of the hams used as substitutes.
Note *** Use a good Italian deli to purchase your ingredients. I recommend Antoniak’s Market on Division St. or DeLallo’s Italian Marketplace on Route 30. Both are located in Jeannette Pa. and are institutions in the area today, just as when I grew up there.
Note *** Giardiniera mix is found in a jar at the market, it contains pickled Cauliflower, Carrots, Celery and Pepperoncini peppers. This Italian mix is on antipasto platters and it is used as a side when eating deli meats and cheeses.
